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Chicken with Mushroom Wine Sauce

 Chicken with Mushroom Wine Sauce
A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.—Jill Bonanno, Loma Linda, California
6 ServingsPrep: 30 min. Cook: 20 min.


  • 4 bacon strips, diced
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 3 tablespoons butter, divided
  • 1/2 pound sliced fresh mushrooms
  • 3/4 cup sliced green onions
  • 1 large carrot, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3/4 cup chicken broth
  • 3/4 cup white wine or additional chicken broth
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley


  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain and discard drippings.
  • In the same skillet, brown chicken on both sides in 2 tablespoons
  • butter. Remove and keep warm.
  • Saute the mushrooms, onions, carrot and garlic in remaining butter
  • until tender. Stir in the flour, salt, thyme and pepper until

2 of 2

Chicken with Mushroom Wine Sauce (continued)

Directions (continued)

  • smooth. Gradually add broth, wine and bay leaf.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Return chicken to the pan. Reduce heat; cover and simmer for 10
  • minutes or until chicken juices run clear. Discard bay leaf. Garnish
  • with parsley and bacon. Yield: 6 servings.
Nutritional Facts: 1 serving equals 281 calories, 11 g fat (5 g saturated fat), 99 mg cholesterol, 736 mg sodium, 7 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.